Pineapple Upside-Down Carrot Cupcakes combine two great desserts – carrot cake and pineapple upside-down cake. It seems like everyone has a different version of carrot cake – raisins, nuts, pineapple, coconut, all of the above, or none of the above.
These cupcakes are nice and moist and aren’t overly carrot-y. They’re also the perfect way to portion out your cake. So. if you like carrot cake, give these a try!
Pineapple Upside-Down Carrot Cupcakes
- 1 c . all-purpose flour
- 1/2 c . granulated sugar
- 1 ¾ tsp . baking powder
- 1/4 tsp . salt
- 1 tsp . ground cinnamon
- 1/4 c . coconut oil melted
- 1 large egg
- 1/2 c . buttermilk or sour milk I used 1/2 T. pineapple juice and then filled the cup the rest of the way with milk
- 1 tsp . vanilla extract
- 1 c . grated carrot
- 20 oz. can pineapple slices
- 3 T . butter at room temperature
- 1/2 c . brown sugar
- Preheat oven to 350 F. Grease a 12-cup muffin tin; set aside.
- In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk together coconut oil and egg until combined.
- Whisk in buttermilk and vanilla until well-combined.
- Add egg and vanilla extract; beat until well-combined, scraping down the sides as needed.
- Stir in the flour mixture until just incorporated.
- Add buttermilk and stir until just combined.
- Melt butter, and pour evenly into bottom of muffin tins.
- Top with 2 teaspoons of brown sugar in each tin.
- Add 1 slice of pineapple over brown sugar, fitting it as needed.
- Divide batter evenly between muffin tins.
- Bake for 18-25 minutes, or until lightly browned and toothpick inserted into one comes out without crumbs.
- Cool in pan for 10 minutes, and then loosen and invert onto serving platter.